Making foolproof fried chicken

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Tasty treat

Lee—who teaches at San Francisco’s Tante Marie’s Cooking School and still works with Yan—fries chicken at least once a month. “It’s great right out of the fryer, but also at room temp on a picnic—or ice cold straight from the fridge,” she says.

Her career highlight so far? Making fried chicken for Public Enemy in 2002, ​at ​B.B. King’s in Manhattan: “I came back 10 minutes later, and it was just bones.”

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